Mango Sago Recipe

  • 3 mangoes
  • 1 cup milk
  • 1/2 cup sweetened condensed coconut milk
  • 1/2 cup organic granulated tapioca
Mango Sago Recipe

  1. Slice the mangoes into 3 parts—the sides that you can eat are the “cheeks” while the middle portion is the “core.”
  2. Don’t waste the mango core! Scrape as much of the edible parts of the mango cores and reserve in a small bowl.
  3. Dice the remaining 6 mango cheeks and set aside.
  4. In a blender, add the scraped mango cores, milk, and sweetened condensed coconut milk. Blend until smooth.
  5. Pour the blended mixture into a small saucepan. Add 1/2 cup tapioca. Stir on low heat until the tapioca becomes transparent.
  6. Before serving, let cool and add the diced mangoes as garnish.

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